Description
Fluffy Keto Cottage Cheese Cloud Bread is a light, airy, and low-carb bread alternative perfect for those following a ketogenic diet. Made with simple ingredients like eggs, cottage cheese, and cream of tartar, this bread is fluffy and mildly tangy, ideal for sandwiches or as a side, all while being gluten-free and grain-free.
Ingredients
Scale
Cloud Bread Base
- 3 large eggs, separated
- 3 tablespoons whole milk cottage cheese or cream cheese
- 1/4 teaspoon cream of tartar
- 1 (1 g) packet artificial sweetener (optional)
Instructions
- Preheat the oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking.
- Separate the eggs: Carefully separate the egg whites from the yolks, placing the whites into a large, clean mixing bowl and the yolks into a separate smaller bowl.
- Mix the yolks and cheese: Add the cottage cheese or cream cheese and the artificial sweetener (if using) into the egg yolks. Whisk together until the mixture is smooth and creamy.
- Beat the egg whites: Add the cream of tartar to the egg whites and beat with an electric mixer on high speed until stiff peaks form. This step is crucial for creating the fluffy texture of the bread.
- Combine mixtures gently: Carefully fold the egg yolk mixture into the beaten egg whites using a spatula. Be gentle to retain as much air as possible, which causes the bread to be light and fluffy.
- Shape the bread layers: Spoon the batter onto the prepared baking sheet, forming six even rounds about 3-4 inches in diameter.
- Bake the bread: Bake in the preheated oven for 25-30 minutes or until the tops are golden brown and the bread is set.
- Cool and serve: Remove from the oven and allow the cloud bread to cool on a wire rack. Once cooled, use it as sandwich bread or serve alongside your favorite meals.
Notes
- Use fresh eggs for best results.
- Be careful not to overfold the mixture to keep the bread fluffy.
- You can substitute cream cheese for cottage cheese for a richer flavor.
- Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days.
- This bread is best eaten fresh but can also be toasted to regain fluffiness.
